I have been hesitant to jump on the cauliflower pizza crust train for a number of reasons.
Number one: Cauliflower? Pizza? No.
Number two: Most of the time, the crust of the pizza is more important than the toppings to me. Why would I want to give up my favorite part of the pizza?!
But my kids were begging for pizza Friday night and knowing that Mother’s Day was only days away and I consider eating lots of carbs essential on Mother’s Day, I needed to find a way to have pizza night with the kids without overdoing it.
So I tried the cauliflower crust.
Aaaaand… I loved it.
I’ve kind of heard mixed reviews. It seems like for every person that’s talking about how amazing it is, there’s someone saying that it’s mushy and you can’t slice it.
But I thought it worked perfectly.
Did it taste like pizza crust? No, of course not. And if someone tells you that it does, they are filthy liars.
It tastes like cauliflower but I feel like cauliflower kind of tastes like nothing so… it worked. I’m planning on making it again this weekend!
- 1 head of cauliflower cut into florets
- 1 egg
- 1/2 cup shredded mozzarella
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
Preheat oven to 450F. Line a baking sheet with parchment paper.
In a food processor, process the cauliflower until it is finely chopped but not mushy. Place in a microwave-safe dish and microwave for about 8 minutes, or until cooked.
Place the cooked cauliflower into a tea towel and squeeze all the water out of it. You'll get quite a lot of water out.
Transfer the cauliflower to a mixing bowl and stir in egg, mozzarella, salt, Italian seasoning, and black pepper. Mix until combined.
Use your hands to transfer mixture to the prepared baking sheet and flatten it out into a large, thin circle.
Bake 15 minutes or until lightly golden. Remove from oven and top with toppings of your choice. Return to oven and bake another 10 minutes to melt any cheese, if using.